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Categories:
balsamic vinegar garlic olive oil zucchini yellow summer red bell peppers red onion couscous chicken broth fresh basil
Viewed: 44 - Published at: 9 years agoIngredients
- 1 1/2 tablespoons balsamic vinegar
- 1 garlic clove, minced
- 3 tablespoons olive oil
- 1 medium zucchini, cut lengthwise into 1/2-inch-thick slices
- 1 yellow summer squash, cut lengthwise into 1/2-inch-thick slices
- 2 red bell peppers, quartered lengthwise
- 1/2 cup finely chopped red onion
- 3/4 cup toasted Israeli couscous (4 ounces)
- 1 3/4 cups chicken broth or water
- 3 tablespoons thinly sliced fresh basil
Method
- Whisk together balsamic vinegar, garlic, 2 tablespoons oil, and salt and pepper to taste.
- Preheat broiler.
- Toss zucchini, yellow squash, and bell peppers with half of dressing in a large bowl, then marinate 5 minutes.
- Broil half of dressed vegetables on oiled rack of a broiler pan 5 to 7 inches from heat, turning over once, until golden brown and tender, about 16 minutes total.
- Transfer to a cutting board, then broil remaining dressed vegetables in same manner.
- When cool, cut into 1-inch pieces.
- While vegetables are broiling, saute onion in remaining tablespoon oil in a 4-quart heavy saucepan over moderately high heat, stirring, until softened, then add couscous and saute, stirring, 2 minutes.
- Add broth and simmer, covered, until couscous is just tender, 8 to 10 minutes.
- Stir in broiled vegetables, basil, remaining dressing, and salt and pepper to taste.
- Serve at room temperature.
